I absolutely love how these Bang Bang Salmon Bites combine crispy, tender salmon cubes with a creamy, sweet-spicy bang bang sauce. They’re easy to make and packed with flavor—perfect for a snack, appetizer, or centered in a hearty bowl.

Why You’ll Love This Recipe

I adore how this recipe makes restaurant-quality salmon bites at home in under 30 minutes. It’s versatile—it works with air-frying, baking, or even pan-searing—and the sauce is creamy with just the right kick of heat and sweetness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets, skin removed, cut into 1-inch cubes
Olive oil (or an oil suitable for high-heat cooking)
Seasonings: garlic powder, onion powder, smoked paprika, salt, and black pepper (plus optional cayenne for heat)
Mayonnaise
Thai sweet chili sauce
Sriracha (adjust for desired spiciness)
Honey
Lime juice

Directions

Preheat your cooking method: air fryer to 400 °F, oven to 400 °F, or a skillet over medium-high heat for pan-searing.
Pat dry the salmon cubes and toss them with olive oil and seasonings.
Cook the salmon:
- Air-fry: 8–10 minutes at 400 °F, shaking once
- Bake: 10–12 minutes on a parchment-lined sheet pan
- Pan-sear: 2–3 minutes per side until golden
Meanwhile, whisk together mayo, sweet chili sauce, sriracha, honey, and lime juice until smooth.
Drizzle the cooked salmon bites with the sauce or toss them gently for full coverage.
Garnish with chopped green onions or sesame seeds (optional) and serve immediately.

Servings and Timing

Servings: Makes enough for 4 servings when using about 1½ lb of salmon
Prep time: 10–15 minutes
Cook time: 10 minutes
Total time: 20–30 minutes

Variations

Lightened-up sauce: I swap half the mayo for Greek yogurt.
Cajun twist: I add Cajun seasoning or cayenne pepper to the salmon rub.
Gluten-free swap: I use coconut aminos instead of soy sauce in the sauce.
Salmon bowls: I serve the bites over rice or greens with edamame, cucumber, avocado, and pickled veggies.

Storage/Reheating

Storage: I keep leftover salmon and sauce in airtight containers. The salmon lasts up to 4 days in the fridge; the sauce stays good for up to 5 days.
Reheating: I reheat the salmon in the air fryer at 375 °F for about 6 minutes or under a low broil for 3–4 minutes in the oven. I rewarm it gently to preserve the crispiness.

FAQs

How do I know when the salmon bites are done?

I look for an internal temperature of 145°F. The salmon should flake easily and appear opaque.

Can I use frozen salmon?

Yes—just make sure to fully thaw it and pat it dry. Wet salmon won’t crisp well, so I always remove any excess moisture.

What type of salmon should I use?

I prefer center-cut fillets like Atlantic, king, or wild-caught salmon. They stay moist and cook evenly. Steelhead trout works well too.

How spicy is this recipe?

It’s moderate by default, but I adjust the sriracha or cayenne to suit my heat preference. Sometimes I omit them entirely for a milder flavor.

Can I prep this ahead?

Definitely! I make the sauce a day or two in advance and store the cooked salmon separately. Then I reheat it when ready to eat.

Conclusion

I enjoy how easy and flexible these Bang Bang Salmon Bites are. They’re crispy, flavorful, and come together fast—whether I air-fry, bake, or pan-sear. The creamy, sweet-spicy sauce is a standout and pairs beautifully with rice, veggies, or even as an appetizer. I know I’ll be making this again and again.